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Sangria-Style Rack of Pork

30-45 minutes Cook time 10 minutes Prep time 4 servings



On the BBQ

  1. Using the tip of a knife, cut 12 slits in rack of pork meat and insert garlic pieces.
  2. Mix all ingredients except salt in a large airtight container and marinate rack of pork for at least 1 hour.
  3. Preheat barbecue to high.
  4. Remove meat from marinade and sear on all sides on the grill. Season with salt to taste.
  5. Turn off burner under pork and reduce heat of other burner to medium to cook over indirect heat. Cook for 30–45 minutes or until a meat thermometer inserted into the centre of the meat reads 65 °C (150 °F). If necessary, reignite burner under meat at the end of cooking to brown.
  6. Remove rack of pork from barbecue and let stand for 15 minutes before slicing between the ribs.

Nutritional value (per serving)

  • 597 calories
  • 50 g of protein
  • 28 g of fat
  • 17 g of carbohydrates
  • 2 g of fibre
  • 11 g of sugar
  • 180 mg of sodium
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